BREAKFAST EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°F).
- Beat eggs and season with salt and pepper, to taste.
- Add eggs halfway into each tin of a greased muffin tin.
- Add desired toppings.
- Bake for 20 minutes.
- Eat now or keep in airtight container in the fridge. Heat when ready to eat.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
BREAKFAST BISCUIT CUPS
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.
Nutrition Facts : Calories 303 calories, Fat 18g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 774mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
BREAKFAST CUPS
This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.
Provided by Jennicaakes
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
- Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
- Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
- Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g
BREAKFAST GRANOLA CUPS RECIPE BY TASTY
Here's what you need: bananas, honey, almond extract, rolled oats, cinnamon, salt, yogurt, blueberry, raspberry
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 9
Steps:
- Mash two bananas in a small bowl.
- Add the honey and almond extract. Mix well and set aside.
- Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
- Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
- Bake for 10-12 minutes at 350°F (180°C).
- Leave to cool for 10-20 minutes.
- Top with yogurt, blueberries, and raspberries.
- Enjoy!
Nutrition Facts : Calories 104 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams
PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: puff pastry, water, eggs, egg wash, olive oil, orange bell pepper, red bell pepper, salt, pepper, bacon, shredded cheddar cheese, fresh chives
Provided by Katie Aubin
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
- Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
- Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
- Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
- In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
- Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
- Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
- Serve with pepper and chives.
- Enjoy!
Nutrition Facts : Calories 908 calories, Carbohydrate 43 grams, Fat 65 grams, Fiber 2 grams, Protein 37 grams, Sugar 3 grams
SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato
Provided by Tiffany Lo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
- Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
- In a separate bowl, mix the eggs, salt, and pepper.
- Pour egg mixture into the middle of each cup.
- Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
- Bake at 350°F (180°C) for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram
BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper
Provided by Lorna Maseko
Categories Breakfast
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 180° C.
- Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
- Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
- Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
- Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
HAM & BISCUIT BREAKFAST CUPS
I love using my grandfather's homemade horseradish in dishes. This particular dish is unique because it also calls for rosemary. I enjoy making these on the weekend and often share with my neighbors. These bites freeze nicely, too. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Stir together biscuit mix and milk to form a soft dough. On a lightly floured surface, pat dough to 1/4-in. thickness; cut 12 biscuits using a floured 3-1/2-in. round cutter. Press each onto bottom and up sides of a greased muffin cup., Divide cheese, green pepper and ham among cups. Whisk together eggs, horseradish, salt and pepper; pour into cups. Sprinkle with rosemary., Bake until eggs are set, 20-25 minutes. Let stand 5 minutes before removing from pan.
Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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